1Heat oven to 275°F. Trim so that cake can be removed easily for cutting.

2Combine the crushed Graham cracker crumbs, olive oil and 0 calorie sweetener in a food processor bowl and process for 30 seconds to a crunchy texture. Press the graham crust mixture in the bottom of the prepared pan.

3Combine fat free cream cheese and sweetener in a food processor bowl and process for 30 seconds. Add Real Egg, fat free sour cream, MooTopia milk and vanilla and process for 1 minute or until the batter is smooth.

4Pour batter into prepared cheesecake pan and bake for 65 minutes (center will jiggle). Turn off oven, open door slightly and let cheesecake cool in oven. Allow the cheese cake to cool, cover with plastic wrap and refrigerate until ready to serve. Cut the cheese cake into 16 slices.

5Cut the chilled cheese cake into 16 portions and top each with 2 Tablespoons thawed berries.